This is my Mom's recipe. I got a 9.6lb Pork Shoulder Roast for .69 a pound and I made it for the first time today...FABULOUS! By the time you remove the fat and bone, you'll end up with about half as much meat, but still worth it.

After the initial roasting, this roast will literally fall apart into the most delicious shreds as you slice it. If you trim it of fat before cooking, then clean off the rest of the fat while shredding, and cool the liquid to congeal it on top and remove it, you'll end up with a pretty low fat meat for Cuban or Southern BBQ sandwiches, to die for!I entered the nutrition info off the package for a 4 oz serving, which is 170 Calories and 9 grams fat, I assume that's with most of the fat trimmed, if anyone has more info please email me! This is a great DO AHEAD meal, as you can roast it to step number 7 a day or two ahead, then finish it on the day you need to feed a crowd. The finished meat also freezes well in individual serving sized baggies for quick sandwiches or to mix with rice and veggies.Submitted by CCKELLY3